Healthy Banana Protein Muffins

What Makes This Recipe Great

A healthy muffin?! While that seems like a contradiction, this delicious recipe is proof that muffins can indeed be healthy! A simple, easy muffin batter transformed into light and fluffy banana protein muffins in just 30 minutes. 

Even better, these tasty treats are a freezer-friendly, make-ahead breakfast or snack for kids and adults! Packed with protein powder, greek yogurt, gluten-free flour, and natural sweeteners, these ooey gooey chocolatey muffins are healthy without tasting healthy. Ya know what I mean?! Let’s get baking!

If you love tasty recipes that are packed with protein try my protein pancakes, this protein mug cake, or my new protein-baked oatmeal!

Recipe Highlights

• Added Protein: Rather than empty calories, carbs, and sugar, these scrumptious banana muffins are packed with protein to give that needed nutrition in a delicious way!
• Quick & Easy: Simple ingredients and 30 minutes is all you need!
• Healthy: Made without any refined sugar or gluten, these delicious muffins are a healthy breakfast or snack!
• Kid-Friendly: Keep a stash in the freezer for an easy, on-the-go breakfast for you or the kids. Everyone will love them!

• King Arthur gluten-free 1:1 flour: You can substitute this for Bob’s Red Mill or another brand, but make sure it’s “measure for measure” or 1:1 flour. If you aren’t gluten-free, you can substitute all-purpose wheat flour, if desired. Keep in mind that these will not be as “healthy”. 
• protein powder: I like Be Well by Kelly in vanilla. But you can use whey protein or whichever brand is your favorite. 
• flax seed meal
• coconut sugar
• maple syrup
• ripe bananas: These don’t have to be as ripe as bananas you’d use for banana bread, but the riper the better! 
• egg: Let your egg get to room temperature before mixing it into the muffin batter. 
• plain Greek yogurt: You can use full-fat or non-fat, depending on your preference and nutritional needs. 
• vanilla extract
• dark chocolate chips: I like Enjoy Life or Hu chocolate chips. 
• baking powder
• salt

1. Preheat oven to 375. Spray a muffin tin with oil or line it with muffin liners.
2. Combine dry ingredients (flour, baking soda, salt, protein powder, and flax seed meal) in a small mixing bowl and mix. 
3. Combine the sugar, mashed bananas, egg, greek yogurt, and vanilla in a large bowl and mix well. 
4. Add the dry ingredients to the wet and stir. Add the chocolate chips and fold them into the mixture.
5. Spoon into the muffin tins and bake for 20 minutes or until a toothpick comes out clean. 
6. Cool for a few minutes before removing. Serve with a shmear of peanut butter, if desired!

Swaps & Substitutions

• Feel free to omit the chocolate chips if desired. Instead, add some chopped walnuts or blueberries, or whatever muffin mix-in is your favorite. 
• For dairy-free, swap the greek yogurt for a non-dairy yogurt option and use a dairy-free protein powder. You can also use 1/2 cup applesauce, although this will lower the amount of protein in the recipe.
• For vegan muffins, you can try an egg replacement like Bob’s Red Mill or a flax egg. Use a vegan protein powder as well.
• For an added chocolate-y flavor, use chocolate protein powder instead of vanilla. 

Serving Tips

• Serve these banana protein muffins warm on their own, or with a bit of peanut butter for some extra protein. I also love them cold out of the refrigerator! 

Storage Tips

• Store leftover muffins in an airtight container for up to 2 days at room temperature, or a week in the refrigerator. 
• To freeze, let the protein banana muffins cool completely, and store them in an airtight, freezer-safe container. You can thaw them overnight in the refrigerator or warm them up in the microwave for about 20 seconds. 

Try These Tasty Muffin Recipes

Paleo Lemon Poppyseed Muffins

Paleo Orange Cranberry Muffins

Easy Pumpkin Muffins

Chocolate Protein Cheesecake Muffins